A Special Three-for-One PMAT Live! Episodes 5a, b and c All About Bread Basics

I’ve been working and working on these videos. Making a bread video is a bit of a Challenge, because it happens in stages. And in between those stages, I’m doing Other Things. So I have to take my big girl chef coat off and on while I do other Tasks, lest I sweat too much on it. The things I do for you people. You’re welcome.

A couple of things to note: 1) Emmet died in the making of these videos. His wee leg broke, and a bipod doesn’t work nearly as well as a tripod. Go figure.

2) In PMAT Live! 5c, note a cameo from two deer wandering in our yard and adding to the Bucolic Splendor of Southern Trace.

3) The bread is already gone. It was Awesome.

Thanks to Tracey from Tangled Noodle for suggesting that I make a bread making video for beginning bakers who might be a bit intimidated by the process. I’m happy to take requests, so suggest away.

And now, without further ado, I present to you The Latest Episodes of PMAT Live!

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Comments

Thank you so much! You make it look so easy, but I suppose that’s your point: it is rather easy. You’ve totally inspired me to try this. I was going to take ‘baby steps’ (aka a cop-out) and use my bread machine to do all the work. However, seeing it step by step, it looks much more manageable than I’d dreaded. I will let you know what the end results are.

BTW, I made you easy pizza dough – it turned out well, except I did not spray or otherwise cover the dough w/oil or butter while it was rising, and it did indeed form a skin. I had no idea what to do or what it meant, so I just kept going. Still turned out well but I imagine it’ll be even better if I do it correctly. Can’t wait to try again!

I’m definitely one of those not-quite-intuitive cooks (and not at all a ‘baker’) who is stumped if exact amounts are not given. Perhaps that’s where I’ve been intimidated – I worried that I wouldn’t know what to do if a recipe doesn’t ‘act’ the way it’s supposed to during the cooking/baking process.

Love how you magically appear at the beginning of each episode! And it’s like time lapse – in the course of about 30mins of video, we went from day to night! Finally, rest in peace Emmet – we hardly knew ye!

I oh so love to make bread. It almost always comes out wonderful. However, I have a pizza crust conundrum. No matter how much flour I do or don’t add to the crust as I’m working with it, it frequently flows over the sides of the flat pan and oozes pizza fixings all over my formerly clean oven.

Grrrr.

I can’t seem to figure out how to tame the mega stretchy dough, so I solve the problem by strategically placing cheap little aluminum pans on the shelf under the pizza to catch the drippings. Sometimes it’s so bad that the crust cooks around the metal of the oven shelf and I have to eat my pizza whilst squatting beside the stove.

Hi Jenni—I somehow stumbled upon your site this morning. If they tortured me I couldn’t tell them how! Love everything about what you’re doing here. I’ve been baking, bread included, for more years than I’m willing to ‘fess up to, but always eager to learn more. Your instructions are excellent and I love your style! I’ll certainly be back……